What could be better than a delicious and refreshing fruit popsicle on a hot summer day? Not much! Making them at home adds another layer of fun as it's a great activity to enjoy with friends or to keep kids busy. These popsicles are beautiful and healthy, made with fresh fruit and minimal sugar and juices. Plus, the bright colors are eye catching – you'll probably take a picture for your Instagram. Enjoy as an afternoon snack, dessert or dipped into your favorite cocktail for some adult fun. Follow along with the recipe below and make these popsicles with us this week!
INGREDIENTS
Strawberry Rhubarb
2 1/2 cups diced rhubarb
1 1/2 cups diced strawberries
1/3 cup granulated sugar
Coconut Lime
1 (13.5-ounce) can full-fat unsweetened coconut milk
1 cup cream of coconut
1 tablespoon finely grated lime zest
Mango
3 cups diced mango
3 tbsp lime juice
4 tbsp granulated sugar
Tajin or other chili seasoning for garnish
INGREDIENTS
Strawberry Rhubarb
2 1/2 cups diced rhubarb
1 1/2 cups diced strawberries
1/3 cup granulated sugar
Coconut Lime
1 (13.5-ounce) can full-fat unsweetened coconut milk
1 cup cream of coconut
1 tablespoon finely grated lime zest
Mango
3 cups diced mango
3 tbsp lime juice
4 tbsp granulated sugar
Tajin or other chili seasoning for garnish
RECIPE PREPARATION
Strawberry Rhubarb
Place a medium-sized saucepan on the stove over medium heat. Add the rhubarb, strawberries and sugar. Stir until ingredients are combined and sugar has dissolved. Cook for about 20 minutes, stirring occasionally, or until fruit is broken down. Remove from the heat and let cool for about 10 to 15 minutes before pouring into popsicle molds with popsicle sticks. Freeze for 6 to 8 hours or overnight. You may need to run the molds under warm water to help release the pops.
Coconut Lime
Combine ingredients in a bowl and whisk together. Pour into popsicle molds with popsicle sticks. Freeze for 6 to 8 hours or overnight. You may need to run the molds under warm water to help release the pops.
Mango
Puree mango in a blender or food processor. Stir in lime juice and sugar. Pour into popsicle molds with popsicle sticks. Freeze for 6 to 8 hours or overnight. You may need to run the molds under warm water to help release the pops. Dip frozen pops in tajin or chili seasoning.
RECIPE PREPARATION
Strawberry Rhubarb
Place a medium-sized saucepan on the stove over medium heat. Add the rhubarb, strawberries and sugar. Stir until ingredients are combined and sugar has dissolved. Cook for about 20 minutes, stirring occasionally, or until fruit is broken down. Remove from the heat and let cool for about 10 to 15 minutes before pouring into popsicle molds with popsicle sticks. Freeze for 6 to 8 hours or overnight. You may need to run the molds under warm water to help release the pops.
Coconut Lime
Combine ingredients in a bowl and whisk together. Pour into popsicle molds with popsicle sticks. Freeze for 6 to 8 hours or overnight. You may need to run the molds under warm water to help release the pops.
Mango
Puree mango in a blender or food processor. Stir in lime juice and sugar. Pour into popsicle molds with popsicle sticks. Freeze for 6 to 8 hours or overnight. You may need to run the molds under warm water to help release the pops. Dip frozen pops in tajin or chili seasoning.
